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1
Roll the Basic Fresh Egg Pasta into 4 sheets at thinnest setting, and cut into 6x8-inch rectangles (12 pieces).
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2
Butter a 10x13-inch baking dish, suitable for the table.
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3
Boil 6 quarts water and add 2 tbsp.
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4
salt.
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5
Drop Swiss chard into the boiling water and cook 2 minutes.
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6
Using a slotted spoon, remove chard and drain in colander over sink.
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7
Set a large bowl of cold water near the pasta pot and using the same boiling water drop 4 pieces of pasta into water and cook 25 to 30 seconds.
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8
Using slotted spoon, remove pasta from boiling water and transfer to bowl of cool water.
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9
Lay out kitchen towels on the counter or a cutting board and lay the cooled pasta pieces flatly over towels.
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10
Repeat this with all the pasta pieces.
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11
Heat oven to 450F.
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12
Stir together the Swiss chard, goat cheese, half of the Parmesan, and 1 cup of Bechamel Sauce in a medium mixing bowl until well combined.
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13
Season with salt and pepper.
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14
Cover each of the pasta pieces evenly with the Swiss chard mixture, approximately 1/4 cup per piece.
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15
Roll the pieces of pasta up like a jelly roll and evenly lay each one into the buttered baking dish with the flap-side facing down.
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16
Spoon the remaining Bechamel Sauce over and between the cannelloni, sprinkle with remaining Parmesan.
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17
Bake 15 minutes until golden brown and slightly crispy on top.
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18
Allow to stand 10 minutes outside of oven and serve.
